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Big Poppa Smokers Presents


Recipes for:

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Smoked Tomatillo Salsa

Cooking Grill: Big Poppa UDS
Pit Temperature: 325
Desired Internal Temperature: Until Tomatillos are cooked through, but not soggy
Cooking Time: 15 minutes on each side
Pallets Used: Lump
-12 Tomatillos (about the size of Roma tomatoes or smaller) -1 Yellow onion -1 Avocado (firm, not too ripe) -1 Jalapeno -1.5 Cups coarsely chopped Cilantro -1 Tbl chopped garlic -2 Tbl Ground Cumin -1 Tbl Kosher Salt (to taste) -1 Tbl Red Wine Vinegar -Peel all husks off of tomatillos and rinse clean -Cut all of the tomatillos into equal size peices about the size of a strawberry -Smoke the tomatillos skin side down until golden brown/black -Turn over and broil until tomatillos have been cooked through (don`t over do it until they are mush) -Cube Avocado, jalapeno, onion -Put everything in a food processor and blend evenly (if you cant fit everything, just to section at a time, and make sure all is evenly "stirred" -Let cool to at least room temp and enjoy!

Posted on: 2014-08-21 18:28:36 Forum URL:: NO URL